Linguine with Herbed Clam Sauce Recipe

5 3 5
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Linguine with Herbed Clam Sauce Recipe

Read Reviews
5 3 5
Publisher Photo
This impressive pasta looks and tastes so much like fancy restaurant fare, you'll want to serve it to guests. But the recipe is so easy to prepare that you can enjoy can enjoy it just about anytime.—Carolee Snyder, Hartford City, Indiana
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 1 can (10 ounces) whole baby clams
  • 1 can (6-1/2 ounces) minced clams
  • 1/2 cup finely chopped onion
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1/3 cup minced fresh parsley
  • 4 garlic cloves, minced
  • 2 tablespoons cornstarch
  • 1/2 cup white wine or chicken broth
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • Dash pepper
  • Dash cayenne pepper
  • Hot cooked linguine
  • Shredded Parmesan cheese

Directions

Drain baby and minced clams, reserving juice; set clams and juice aside. In a large skillet, saute onion in oil and butter until tender. Add parsley and garlic; saute for 2 minutes.
Add reserved clams; saute 2 minutes longer.
Combine cornstarch and reserved clam juice until smooth; stir into skillet with wine or broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the basil, pepper and cayenne. Serve over linguine; sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Linguine with Herbed Clam Sauce in Country Woman July/August 2005, p11

Nutritional Facts

1-2/3 cup: 357 calories, 25g fat (9g saturated fat), 61mg cholesterol, 970mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 17g protein.

  • 1 can (10 ounces) whole baby clams
  • 1 can (6-1/2 ounces) minced clams
  • 1/2 cup finely chopped onion
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1/3 cup minced fresh parsley
  • 4 garlic cloves, minced
  • 2 tablespoons cornstarch
  • 1/2 cup white wine or chicken broth
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • Dash pepper
  • Dash cayenne pepper
  • Hot cooked linguine
  • Shredded Parmesan cheese
  1. Drain baby and minced clams, reserving juice; set clams and juice aside. In a large skillet, saute onion in oil and butter until tender. Add parsley and garlic; saute for 2 minutes.
  2. Add reserved clams; saute 2 minutes longer.
  3. Combine cornstarch and reserved clam juice until smooth; stir into skillet with wine or broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the basil, pepper and cayenne. Serve over linguine; sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Linguine with Herbed Clam Sauce in Country Woman July/August 2005, p11

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Reviews forLinguine with Herbed Clam Sauce

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linspr1ng@aol.com User ID: 1165269 227930
Reviewed Jun. 14, 2015

"My husband loved it plate was cleaned off in no time...only change I made was put in 2 cans of clams ....delicious & very easy to make!"

MY REVIEW
tuscalooso User ID: 2401195 61483
Reviewed Apr. 22, 2011

"I've been making this recipe for a few years now and it has become an Easter menu tradition alongside the ham. Delicious and easy!"

MY REVIEW
joeychick User ID: 4388747 65623
Reviewed May. 30, 2010

"This was so delicious. I increased everything half again just to get a little more clam deliciousness to go with my pound of linguine. I forgot the Parmesan cheese, but honestly, it wasn't missed because this dish was so good. I'll definitely remember it next time, though."

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